Are you craving a sweet, comforting dessert that's both easy to make and incredibly delicious? Look no further! This blueberry pie recipe with a creamy, tangy cream cheese filling is the perfect answer. Forget those store-bought pies; this homemade version is bursting with fresh blueberry flavor and a delightful creamy twist that will impress your family and friends. It's the ultimate combination of sweet and tangy, perfect for any occasion. Whether you're a seasoned baker or a kitchen novice, this recipe is surprisingly simple to follow, making it an ideal addition to your repertoire of easy recipes and healthy meals. Let's get baking!
Ingredients:
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- 1/2 cup ice water
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Blueberry Filling:
- 4 cups fresh blueberries
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
Instructions:
Making the Pie Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into two discs, wrap them in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Preparing the Fillings:
- Cream cheese filling: In a medium bowl, beat the softened cream cheese and sugar until smooth. Beat in the egg and vanilla extract until well combined.
- Blueberry filling: In a separate bowl, gently combine the blueberries, sugar, cornstarch, and lemon juice.
Assembling and Baking the Pie:
- Roll out the dough: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate.
- Add fillings: Spread the cream cheese filling evenly over the bottom crust. Top with the blueberry filling.
- Top crust: Roll out the second disc of dough and either place it over the filling or cut it into strips for a lattice top. Crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
- Bake: Bake in a preheated oven at 375°F (190°C) for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Cool: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.
Tips for the Best Blueberry Pie:
- Use fresh, high-quality blueberries for the best flavor.
- Don't overmix the pie crust dough, as this can make it tough.
- Chill the dough thoroughly before rolling it out to prevent shrinkage.
- For a richer flavor, use brown sugar instead of granulated sugar in the blueberry filling.
- If you don't have a pastry blender, you can use a fork to cut the butter into the flour.
Variations:
- Add a sprinkle of cinnamon or nutmeg to the blueberry filling for a warm spice flavor.
- Use a different type of berry, such as raspberries or blackberries.
- Make individual mini pies for a fun and easy dessert.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: 18-22g Saturated Fat: 10-12g Cholesterol: 40-50mg Sodium: 150-200mg Carbohydrates: 45-55g Sugar: 25-30g Protein: 4-6g
(Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.)
This homemade blueberry pie with cream cheese filling is a delicious and satisfying dessert that's perfect for any occasion. Enjoy the delicious flavors and the pride of making this delightful treat from scratch! It’s a simple yet impressive addition to your collection of quick dinner ideas and best recipes. The combination of sweet blueberries and tangy cream cheese is truly unforgettable.